Step into the delectable realm of "Quince Compote with Vanilla," a culinary symphony that captures the essence of autumn's finest flavors. This delectable treat is a harmonious blend of sweet, tart, and aromatic notes, where the velvety quince melts into a luscious compote, infused with the warmth of vanilla and spices. It's a dessert that embodies the essence of comfort and sophistication, perfect for indulging in on a cozy afternoon or as a grand finale to an elegant meal. With its ease of preparation and the symphony of flavors it unleashes, "Quince Compote with Vanilla" is sure to become a beloved addition to your culinary repertoire.
Let's cook with our recipes!
QUINCE COMPOTE WITH VANILLA
Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.
Provided by Lola
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
- Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
- Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 58.9 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.7 g, Sodium 8.7 mg, Sugar 34.5 g
QUINCE COMPOTE
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 1h
Yield Serves four
Number Of Ingredients 7
Steps:
- Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
- Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams
QUINCE COMPOTE
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Provided by Annette
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g
QUINCE COMPOTE
Categories Sauce Fruit Thanksgiving Quince Vanilla White Wine Fall Chill Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.
DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
PINK WINE QUINCE COMPOTE
My quince tree's boughs are bending to the ground under the weight of the fruit. Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann.
Provided by duonyte
Categories Dessert
Time 55m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients, except quince, in the rice cooker bowl.
- Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. (Recently, I've just peeled the quince and then sliced around the core, avoiding the need to scrape out the seed area). Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam.
- When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved.
- Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.
- Note1: It's very important to clean the core carefully -there is a white membrane that will never soften.
- Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus.
- Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough.
- Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ.
Nutrition Facts : Calories 390.4, Fat 0.6, SaturatedFat 0.2, Sodium 10.3, Carbohydrate 100.9, Fiber 2.3, Sugar 87.7, Protein 0.5
PORK WITH SAVORY QUINCE COMPOTE
White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (1-1/2 cups compote).
Number Of Ingredients 16
Steps:
- Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
QUINCE-GINGER COMPOTE
Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes about 7 cups
Number Of Ingredients 6
Steps:
- Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
- Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
CITRUS-VANILLA COMPOTE
Top our Ricotta Cheesecake with this compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
- Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
- Discard vanilla pod. Toss syrup with reserved fruit.
Tips:
- Choose ripe quinces: Select firm, fragrant quinces with a yellow-golden color. Avoid fruits with bruises or blemishes.
- Peel and core the quinces carefully: Use a sharp knife to remove the skin and core, taking care not to lose too much of the fruit.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the compote from sticking.
- Add sugar gradually: Start with a small amount of sugar and increase it to taste. This will help to prevent the compote from becoming too sweet.
- Cook the compote until it thickens: This should take about 20-30 minutes. Stir the compote frequently to prevent it from sticking.
- Let the compote cool before serving: This will allow the flavors to develop and the compote to thicken further.
Conclusion:
Quince compote is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for yogurt, ice cream, or pancakes. It is also a great way to use up ripe quinces. With its sweet and tart flavor and beautiful golden color, quince compote is sure to be a hit with your family and friends.
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